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Saturday, June 8, 2013

Sriracha Hummus

Sriracha Hummus | Appetite for China Sriracha Hummus | Appetite for China

The last two weeks have been a whirlwind. Between going to conferences, tours, teaching, planning more classes, and blogging both here and on Brooklyn Atlas, having a quiet night at home just to relax had been put on the backburner.

So this past weekend, when the weather went a little berserk and the temps dipped down into the 40s with wind and rain, I decided to spend a night in to catch up on Mad Men. And made this Sriracha hummus to go along with chips and carrots for TV-time snacking.

It’s a spicier, smokier take on your traditional hummus, but not so spicy that your tongue is scorched afterwards. I throw in a bit of garlic and add some crushed red pepper flakes at the end.

And of course, the recipe scales up for larger quantitieis, so it’d be an easy thing to whip up for all those upcoming summer barbecues, picnics, and other parties.

Author: Appetite for China (appetiteforchina.com)1 large clove garlic, minced1 can chickpeas (garbanzo beans), drained½ cup olive oil2 tablespoons tahini2 tablespoons fresh lemon juice1½ tablespoons Sriracha½ teaspoons salt, or to tasteExtra olive oil and crush red pepper flakes for garnish (optional)In a blender, combine the garlic, chickpeas, olive oil, tahini, fresh lemon juice, Sriracha, and salt. Blend until smooth. Adjust the seasoning with more salt if you’d like. Transfer the hummus to a bowl and serve with chips, pita, or carrots.

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Friday, June 7, 2013

Five Refreshing Vietnamese Salads

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« How to Make Pot Stickers from Wonton Skins |Main| Finding Asian Herbs and Vegetables for Your Garden »

May 31, 2013Five Refreshing Vietnamese Salads
Five-viet-salads

We are having a wonderful warm spell in Northern California. It's flip-flops and t-shirt sans jacket weather. Peopleare firing up their grills in the neighborhood. Whenever we’re out for a walkto the grocery store, we sniff the cooking food smells and try to identify whatpeople are making. Steak? Salmon? Burgers? Or some long-smoked meats? The livefire cooking stirs my senses and I conjure up imaginary menus. What would Iserve with what they’re cooking?

I always plan meals to include the various food groups, butwith a healthy emphasis on vegetables. And with all the grilling going on rightnow, my thoughts lean toward Vietnamese salads. They’re flexible dishes thatmay be a served on their own or be a friendly side offering to go with a hunkof grilled something. There are many salad and side recipes in books I’vewritten, but to add to your collection, I reached back into the VWK archives toselect some refreshing ones:

GrilledBeef and Jicama Salad – Cook the beef and top a salad with it for a splendidlunch. Jicama is cooling and light, plus it’s easy to prep. In the summer time,you may find little babyjicama at farmer’s markets to make the salad with or to peel and eat likean apple. 

Baby-jicama
GreenPapaya Salad and Beef Jerky (Goi Du Du Kho Bo) – My local Trader Joe’ssells green papaya. I don’t know how unripe they are inside but every time Isee them, I think of Vietnamese green papaya salad. This recipe is a renditionof a northern Vietnamese classic. In Hanoi, it’s sold as a street food. Yes,there’s a link to making your own beef jerky. If you don’t know what greenpapaya is or how to prepare it for cooking, check this primer.

Green-papaya
VeganGreen Papaya Salad (Goi Du Du Chay) – For non-meat eaters, here’s a veganversion of Vietnamese green papaya salad. For protein, I included pressed tofu.

SpicyCabbage Salad (Goi Bap Cai) – Cabbage is used in Viet kitchens in manydishes, including stir-fries, noodle soups, stuffed cabbage rolls, and salads.People adore its crunch and appreciate its heartiness, especially becauserefrigerator space is limited. Cabbage keeps well. The classic version ofcabbage salad is made with chicken (see Intothe Vietnamese Kitchen for a recipe) but I also enjoy a flavor-forwardvegetarian version.

Spicy-green-cabbage-salad

Fennel-red-cabbage-cashew-salad
Fennel,Red Cabbage and Cashew Salad – When I made this salad for Sunset magazinelast year, the colors were meant to evoke autumn (hence its name, “VietnameseThanksgiving Salad”) but in my Viet gut, I knew that it was a year round salad.Fennel is great this time of the year so grab some for this cheery salad.

Some of the salads require advance prep (hello, beef jerky)while others come together in a flash. Try them out and add a Viet salad toyour summer repertoire!

What's your favorite summery Asian salad? 

Posted in Recipes: All, Recipes: Appetizer and Snack, Recipes: Fast and Easy, Recipes: Gluten-Free , Recipes: Gluten-Free Adaptable, Recipes: Salad, Recipes: Tofu, Recipes: Vegan, Recipes: Vegetable Sides and Pickles, Recipes: Vegetarian |

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Comments Five Refreshing Vietnamese Salads
Five-viet-salads

We are having a wonderful warm spell in Northern California. It's flip-flops and t-shirt sans jacket weather. Peopleare firing up their grills in the neighborhood. Whenever we’re out for a walkto the grocery store, we sniff the cooking food smells and try to identify whatpeople are making. Steak? Salmon? Burgers? Or some long-smoked meats? The livefire cooking stirs my senses and I conjure up imaginary menus. What would Iserve with what they’re cooking?

I always plan meals to include the various food groups, butwith a healthy emphasis on vegetables. And with all the grilling going on rightnow, my thoughts lean toward Vietnamese salads. They’re flexible dishes thatmay be a served on their own or be a friendly side offering to go with a hunkof grilled something. There are many salad and side recipes in books I’vewritten, but to add to your collection, I reached back into the VWK archives toselect some refreshing ones:

Stay Connected                    Asian Tofu in the News"A whole cookbook devoted to tofu? Yes, please."
— Kate Williams, Serious Eats 2012 Favorite Cookbooks

"Cooking with Tofu (Are You Serious?!)"
— Michael Rulhman on his tofu conversion

"This book should be a priority for anyone with the slightest interest in Asian cuisines."
— Anne Mendelson, Taste & Travel

"The most gratifying part about cooking from Asian Tofu is that all the recipes work the way they’re written."
— T. Susan Chang, Boston Globe

Book info, reviews, radio & TV . . .Classes & Events1/2 day @Cakebreadwines, Rutherford
Sat, May 18, 9:30am-early afternoon: Viet Spring Celebration (cooking class, winery tour & luncheon)

Dumpling Demo & Signing, Loaves & Fishes, Bridgehampton, NY:Sat, July 13, 3-5pm

Dumpling Demo & Signing, Menlo Park, CA
Sat, Aug 3, 11am

5-hrs @SFCooking, San Francisco
Sat, Aug 17, 11am-4pm: Asian Dumplings (waitlist)

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Finding Asian Herbs and Vegetables for Your Garden

Finding Asian Herbs and Vegetables for Your Garden - Viet World Kitchenwindow.fbAsyncInit = function() { FB.init( { apiKey: 'a279adbe87e2b3c505e777af99a5260d', xfbml: true } );};( function() { var e = document.createElement( 'script' ); e.async = true; e.src = document.location.protocol + '//connect.facebook.net/en_US/all.js'; document.getElementById( 'fb-root' ).appendChild( e );} )();Viet World Kitchen Home Asian Dumplings Asian TofuRecipe IndexEventsFav SitesAbout MePermission+Credit Welcome! Join me to explore, create, and contribute to the culinary traditions of Asia.

Andrea Nguyen
Author & Teacher
Send a message

My Books + App
Book trailer, info on ebook w/ video, sample content
BUY NOW @ Amazon, B&N, iBooks, IndieBound, J. Biscuit & local bookstores
* * *


Details on eBooklet, how & where to buy
* * *

BUY NOW @ Amazon, B&N, iBooks, IndieBound, J. Biscuit & local bookstores
* * *

Info on e-book w/ videos!
BUY NOW @
Amazon, B&N, iBooks, IndieBound, J. Biscuit & local bookstores
* * *


The mobile app is here!
BUY NOW @ iTunes store

« Five Refreshing Vietnamese Salads |Main

June 05, 2013Finding Asian Herbs and Vegetables for Your Garden

2013-Asian-herb-bed

My father loves to garden and my mother loves to cook. I enjoyboth as they pretty much go hand in hand. However, I have to admit that Ipretty much neglected my garden for most of last year. We hired a nice mannamed Ricardo to help us keep things tidy but his construction skills wereunderutilized by the simple tasks that we asked of him: weeding, trimming, andspreading mulch. He went on vacation, promising to check in with us when hereturned. Alas, he never called. We got the message. Ricardo let us go asclients.

That said, my husband and I realized that we needed toreclaim our yard ourselves, like we used to back in ... 2011! We spent a coupleof weekends filling our greencycle bin and then I attacked my little vegetablegarden. It’s nothing fancy, just about 4 feet by 8 feet wide and constructed asa raised bed when we redid our backyard. Every year I plant Asian herbs and afew summer vegetables. After preparing the bed, I went shopping for plants. Isn’tshopping the reward for lots of hard work?

Finding starters for Vietnamese herbs and other Asianaromatics is not as difficult as it used to be. Over the years, I developed alist of places that I hit to source plants. This time of year, you never knowwhat you’ll find at:

Local nurseries andhome improvement centers – I’ve found the darnest plants at ourindependent, local nurseries as well as places like Home Depot and Lowes. Withthe large big box stores, it helps to shop at one located in an area with a sizeableAsian community. I bought a Thai Kaffir (Makrut) lime tree at Home Depot twelveyears ago. The Chinese garlic chives purchased 8 years before continues to be astalwart, volunteering in various places.

Mint-garlic-chive
People who garden love to tinker and try new plants and thisyear, I was rewarded by lots of chile plants. They seem to be hot these days. (Ha.)I basically shop by name – like Thai Dragon and Super Chile, then I read thefine print to see whether or not they’re actually hot. Some, despite theirAsian provenance, lack spicy heat. This year, I planted 5 kinds of chiles justto see what would happen. We lack consistent hot temps in coastal NorthernCalifornia so my back up is buying chiles from the Hmong farmers and freezingthem for the long haul.

Note that common herbs such as mint and even sorrel are employedin Asian cooking. Those seedlings may be available at mainstream nurseries andgarden supply shops.

Asian-herbs-chiles-collage
Farmers’ markets –Small nurseries sell starter plants at our farmers’ markets, and I mine theirstalls for interesting plants. In Santa Cruz, for example, Upstarts Organic Seedlingsalways has new varieties to explore.

Last weekend, I chat with Sarah, theowner, about growing Southeast Asian long chiles and she suggested trying Joe’sLong Cayenne. She also had starters for rau ram (Vietnamese coriander), Thaipurple basil (rau hung que) and Mrs. Burns basil, which she said seems to beeasier to grow in our climate than Thai lime basil. I’ve had problems with Thailime basil so I’m switching to Mrs. Burns. I’ll keep checking back with Sarahbecause later on this season, she’ll have Thai holy basil.

Asian Markets –One of my favorite places to source Vietnamese herbs is a tiny market in SanJose called Thien Thanh. The man who tends to the makeshift nursery speakslittle but his plants are always healthy.

Viet-market-herb-collage
My Vietnamese balm (rau kinh gioi) didn’t reseed this yearso I started with a new plant. I always need a new purple perilla (rau tia to,an earthier kin of Japanese shiso). He promised me that the black chile plantwas spicy hot so I bought one. The fourth plant I purchased from him was a ricepaddy herb (rau om), that I have to keepin a plastic bag where things will sweat to mimic super humid growingconditions. Prices are not marked but I was charged about $4 or $5 for each. Whata deal. What a steal!

Curry-leaf-rice-paddy-herb
Indian grocery stores are also a great source of plants.Five years ago, I bought a curry leaf plant for [gulp] $35 from Bharat Bazaar, asomewhat sad Indian market in Santa Clara that happened to sell the plant. TheIndian customers asked me why I was buying it because the market sold theleaves by the bags for about $2. I was curious, I said, and want a super freshsupply at my home. The $35 investment was a baby, no taller than 12 inches, butlook at it now – a bona fide little tree on my patio.

Berkeley’s Tokyo FishMarket is an excellent source for Japanese seedlings, as well as seafoodand groceries. The market displays the plants right outside the doorway.Eggplant, shishito peppers, various kinds of shiso, are among the seedlings I’veseen there. They often sell Asian seed packets too.

You don’t need much space to cultivate a few herbs toenhance your cooking. Yes, you can buy the stuff but growing even a tiny bit ofyour own food is immensely rewarding and tasty to boot.

Related information:

If you can’t source Asian herbs and seedlings in person, tryone of these onlineseed sources.Need a refresher or introduction to Vietnamese herbs? Checkout the VietnameseHerb Primer. Posted in Asian Ingredients, Gardening |

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Comments Finding Asian Herbs and Vegetables for Your Garden

2013-Asian-herb-bed

My father loves to garden and my mother loves to cook. I enjoyboth as they pretty much go hand in hand. However, I have to admit that Ipretty much neglected my garden for most of last year. We hired a nice mannamed Ricardo to help us keep things tidy but his construction skills wereunderutilized by the simple tasks that we asked of him: weeding, trimming, andspreading mulch. He went on vacation, promising to check in with us when hereturned. Alas, he never called. We got the message. Ricardo let us go asclients.

That said, my husband and I realized that we needed toreclaim our yard ourselves, like we used to back in ... 2011! We spent a coupleof weekends filling our greencycle bin and then I attacked my little vegetablegarden. It’s nothing fancy, just about 4 feet by 8 feet wide and constructed asa raised bed when we redid our backyard. Every year I plant Asian herbs and afew summer vegetables. After preparing the bed, I went shopping for plants. Isn’tshopping the reward for lots of hard work?

Stay Connected                    Asian Tofu in the News"A whole cookbook devoted to tofu? Yes, please."
— Kate Williams, Serious Eats 2012 Favorite Cookbooks

"Cooking with Tofu (Are You Serious?!)"
— Michael Rulhman on his tofu conversion

"This book should be a priority for anyone with the slightest interest in Asian cuisines."
— Anne Mendelson, Taste & Travel

"The most gratifying part about cooking from Asian Tofu is that all the recipes work the way they’re written."
— T. Susan Chang, Boston Globe

Book info, reviews, radio & TV . . .Classes & Events1/2 day @Cakebreadwines, Rutherford
Sat, May 18, 9:30am-early afternoon: Viet Spring Celebration (cooking class, winery tour & luncheon)

Dumpling Demo & Signing, Loaves & Fishes, Bridgehampton, NY:Sat, July 13, 3-5pm

Dumpling Demo & Signing, Menlo Park, CA
Sat, Aug 3, 11am

5-hrs @SFCooking, San Francisco
Sat, Aug 17, 11am-4pm: Asian Dumplings (waitlist)

new TWTR.Widget({ version: 2, type: 'profile', rpp: 3, interval: 30000, width: 'auto', height: 300, theme: { shell: { background: '#8f1414', color: '#ffffff' }, tweets: { background: '#ffffff', color: '#756875', links: '#8f1414' } }, features: { scrollbar: false, loop: false, live: false, behavior: 'all' }}).render().setUser('aqnguyen').start();Recent PostsFinding Asian Herbs and Vegetables for Your GardenFive Refreshing Vietnamese Salads How to Make Pot Stickers from Wonton SkinsCookShelf App WinnersAsian Kale and Seaweed Salad RecipeProfessional Cookbook Reviews: An Inside Look + CookShelf App GiveawayMustard Greens, Tofu, and Chicken Soup Recipe (Canh Cai Dau Hu)Blasted Broccoli with Fish Sauce RecipeViet Scrambled Eggs with Fish Sauce RecipeCooking and Life Lessons from Our MomsCopyright 2002-2012 by Andrea Nguyen | Privacy Policy

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Strawberry Scones

It’s strawberry season and every market you go, there are plenty of fresh, big, juicy, sweet, ripe strawberries on sale. In Irvine, there are still many strawberry farms around, and some of them are right off the roads. I was driving by one of the main roads in Irvine one early morning and saw the hardworking workers harvesting the strawberries. I couldn’t help it but went straight to the farmers market right next to it and bought two boxes of them.

Strawberry Scones

The good news about strawberry is that everyone in my family loves it, including my picky eating toddler. He had two big and juicy strawberries that day and asked for more. As a mother, I couldn’t be happier that he is eating healthy and that he loves his fruit. I decided to use some of the strawberries to make strawberry scones for breakfast the next morning.

I love my scones with strawberry jam but adding some chopped fresh strawberries into the scones just makes everything so much better. We all loved this wonderful strawberry scones recipe and I am very sure that I will be making a lot of these this season.

Happy Memorial day weekend and have a fun, safe, and wonderful time with your family!

Get Recipe(Click Page 2 for the Strawberry Scones Recipe)

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